Description
A delightful pastry filled with pistachio cream and topped with raspberry glaze.
Ingredients
Scale
- Choux pastry ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- For pistachio cream:
- 1 cup heavy cream
- 1/2 cup pistachio paste
- 1/4 cup powdered sugar
- For raspberry glaze:
- 1 cup fresh raspberries
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- In a saucepan, combine water and butter; bring to a boil.
- Stir in flour and salt until mixture forms a ball.
- Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Pipe choux pastry onto baking sheets.
- Bake for 20-25 minutes until golden and puffed.
- Let cool completely before filling.
- Whip cream and fold in pistachio paste and powdered sugar.
- Fill éclairs with pistachio cream.
- Blend raspberries, powdered sugar, and lemon juice for glaze.
- Dip tops of éclairs in raspberry glaze.
Notes
- Use fresh ingredients for best flavor.
- Store filled éclairs in the refrigerator.
- Serve immediately after glazing for best texture.
Nutrition
- Serving Size: 1 éclair
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pistachio, Raspberry, Éclairs, Pastry, Dessert